Although every chef puts a personal twist on this famous salad, the key elements remain constant: crisp romaine lettuce, a tangy anchovy vinaigrette, and crunchy homemade croutons. This dressing omits the original coddled egg, but we don’t think you’ll miss it.
Cutting Bread
With a serrated bread knife, slice a day-old French or Italian loaf into 3/4-inch-thick slices. Then, slice each into 3/4-inch strips, but don't separate them. Cut the strips crosswise, creating croutons.
Toasting Bread
Toss croutons in 3 tablespoons of hot olive oil in a skillett. Toss and stir for about 1 minute, or until the cubes are slightly golden around the edges. Drain on a paper towel.